(Beta)

Accounts • Invoices • Products • Punches • Recipes • Shopping Lists • Stores • To-Do List

Number of Servings: 4

Serving Size:

Preptime: Prep: 15 to 20 minutes, Cooking: 35 minutes

Category: Dinner

Source: "Moosewood Restaurant New Classics", Moosewood Collective

Preheat the oven to 350 degrees. Oil a baking pan large enough to hold the portabellos. In a bowl, crumble the tofu into small pieces. Add the peppers, water chestnuts, scallions, rice, peanut butter, miso, ginger, 1 teaspoon of the sesame oil, and the chili paste, if using. Mix well and set aside. Twist off the mushroom stems and gently rinse the caps to remove any dirt. Place the caps gill-side up in the oiled pan. In a small cup, stir together the remaining 3 teaspoons of the sesame oil and the soy sauce. Brush the mushrooms with the mixture. Mound one quarter of the filling in each mushroom. Bake for 35 minutes, until the mushrooms release juice and the filling is firm to the touch. While the mushrooms bake, prepare the Sweet and Sour Sauce. When the mushrooms are ready, top with the sauce, scallions, and/or mung sprouts. Serve immediately.